Recipe: Strawberry Gazpacho

1 Wash and hull the strawberries.

2 Set aside 12 for decoration.

3 Blend the rest with the caster sugar, vanilla sugar, orange juice and lemon juice.

4 Chill for 2 hours.

5 Cut the gingerbread into cubes. Quickly brown it in a pan with butter, remove and set aside.

6 When serving, add the reserved strawberries cut into cubes on top of the gazpacho.
Serve very cold with gingerbread croutons